Recipe by Pets'R'us
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
Top Review by PaulaG
As other reviewers have noted this is a wonderful vegetable dish. The vegetables were roasted earlier in the day and then simmered with the stock at meal time. The dish was served as a main course over Recipe #109716.
- 12 ounces eggplants, approx, cubed
- 1 yellow bell pepper, deseeded and halved
- 1 red bell pepper, deseeded and halved
- 6 -8 garlic cloves, peeled left whole
- 4 ounces green beans, cut in pieces
- 5 tomatoes, halved
- 1 onion, cut in chunks
- 1 teaspoon dried oregano or 1 teaspoon dried thyme
- salt and pepper
- 5 -6 tablespoons olive oil
- 2 -3 cups vegetable stock
- 2 cups chickpeas (cooked)
- 1 cup fresh parsley, chopped
Directions See How It's Made
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!